Gluten-free crumble topping and luxury for horses
I’m a big fan of pashminas (yes I know, they’re so last decade darling but see if I care) and have always thought they must be one of the most versatile, luxurious garments ever invented. I now have further reason for thinking this; out walking Hugo (the bi-polar canine), I spotted a familiar equine shape in the distance; Texas, my husband’s retired racehorse. We are pretty relaxed about freeing him to graze in the grounds during the day, based on two assumptions: 1) being 30 (positively ancient in horse years), he won’t stray too far and 2) he sometimes needs a bit of ‘downtime’ from the others’ hijinks. Apparently our first assumption is wrong as he was about a kilometre from home. Anyway, off came my pale pink pashmina, which I used first as a lasso and then as a halter and leading rein. You don’t get much more versatile than that. It did the trick and then some; he usually shakes his head in irritation and fusses when being led with a halter but you could see the bliss in his eyes when I slipped the soft cashmere around his neck and he followed me home like a lamb.
Crumble topping is also extremely versatile, although I don’t think you could use it to lead a horse home. It can however be used sweet on fruit crumble or savoury on vegetable or meat dishes. In this case I used the topping for a fruit crumble of pineapple, banana and pear that had been poached in rum and a tablespoon of yacon syrup.
Ingredients
110g coconut flour (replace with chickpea flour for savoury crumble)
110g buckwheat flour
pinch of salt
40g virgin coconut oil
40g butter
Preheat the oven to 180°C. Place the flour, salt, coconut oil and butter in a mixing bowl and rub into the flour lightly with your fingertips. Once the fat has dispersed fairly evenly and the mixture looks crumbly, sprinkle over the stewed fruit (which should be in an ovenproof dish) and bake for about 40 minutes or until the topping is golden brown.
For fruit crumbles, you can also replace some of the flour with muesili or porridge oats, although this obviously isn’t strictly gluten-free.
10 Comments
apuginthekitchen
A Pashmina halter how cool is that, so soft it must have felt wonderful to the horse. Love the gluten free crumble topping, I don’t have coconut flour can you put coconut flakes in the processor and make it?
The Healthy Epicurean
I know – how spoilt are our horses? I think you should be able to food process some coconut flakes. It probably doesn’t even matter that much if they’re still a bit flakey – that’s the beauty of crumble toppings : -)
apuginthekitchen
Wonderful, I always spoil my animals. Your retired race horse deserves lots of spoiling. A pashmina blanket for a holiday gift?
The Healthy Epicurean
Excellent idea! I’m also thinking pashmina saddle blankets? Got to be more comfortable than cotton…
apuginthekitchen
Oh yes, I have a pashmina shawl that my dogs love, it’s so beautiful and soft they curl up on it all the time. What we won’t do for our beloved pets.
cat
When are you going to start knitting pashminas for the hens? They might be feeling the cold after all?
The Healthy Epicurean
The black hen is already sporting a very natty pink and white pashmina and I’m working on a navy blue one for the white hen as we ‘speak’…
Trish
that is so fantastic that the horse is 30- that is old, especially for a race horse.
The Healthy Epicurean
It is old for a racehorse but, as you can see he’s somewhat spoilt! 🙂
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Magnificent site. Lots of useful info here. I am sending
it to a few friends ans additionally sharing in delicious.
And certainly, thanks for your sweat!